Abstract: The qualities of 3 kinds of crabapple tea and the Malus hupehensis Rehd were studied to clarify the development value of crabapple tea. 4 kinds of crabapple buds were harvested from The Apple Center of the Horticultural Experiment Station of Shandong Agricultural University, and made into tea by steps of suncuring, deactivation of enzymes, rolling and drying following the production process of green tea; and the sensory evaluation for crabapple tea was carried out by using the national standard method, and the physicochemical indexes were determined, such as tea polyphenols, flavonoids, soluble sugar, amino acids, water extracts, dry matter content and so on. The results showed that: the contents of all kinds of inclusions of crabapple tea were rich and the tea had an excellent sensory, in addition, the crabapple tea had unique shape of dark purple curl, and the tea soup appeared to be pale purple after boiling with boiled water. In conclusion, crabapple tea has a value for further research and development.